Pan-fried squid with chickpea, tomato, ginger and okra stew

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Pan-fried squid with chickpea, tomato, ginger and okra stew
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Pan-fried squid with chickpea, tomato, ginger and okra stew

Recipe by Marianna Leivaditaki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • Olive oil

  • 1 clove of garlic

  • 1 red Romano pepper

  • 1 brown onion

  • 30g of ginger

  • 3 sprigs of rosemary

  • 1 orange

  • 200g of cherry tomatoes

  • Sea salt

  • Black pepper

  • Sweet paprika

  • 200g of okra

  • 200g of cooked chickpeas

  • For the squid:

  • 400g of fresh squid (cleaned)

  • Salt and pepper

  • Olive oil

Directions

  • Finely chop the garlic, Romano pepper, onion, ginger and rosemary.
  • Heat some olive oil in a heavy based pan over medium heat. When hot but not smoking, add the chopped ingredients and season with salt and pepper. Place a lid on the pan and lower the heat. Cook gently for 20 minutes or until the vegetables are soft and sweet.
  • Zest and juice the orange and add it to the pan. Chop the cherry tomatoes into quarters and add to the pan together with the chickpeas, okra and some paprika. Place the lid on the pan and continue to cook for another 15 or so minutes until the sauce begins to thicken. Remove from the heat and allow to rest before serving.